This is a rich, ojas-building rice dish that provokes Kapha and pacifies Vata. Cashews, like most nuts, are too dense for people with weak digestion.

Experiment with buttery, sour rice dishes warmed with turmeric and cumin. Lemon lifts up the heaviness of rice. 'Deep flavored' cashews and ghee balance the rice with sweet peas that feel good in the body. Discovered by Jason, a student at the Ayurvedic Institute in Albuquerque, NM.

1 c	Basmati Rice
1/2 c	Cashews
1/2 tsp	Cumin
1/4 c	Ghee
2 whole	Lemon
1/2 tsp	Mustard Seed
1/2 tsp	Salt (Mineral Salt)
1 c	Sweet Peas
1/2 tsp	Turmeric

Dry roast the cumin and mustard seeds until they begin to pop. In a separate pot, roast rice and cashews in the ghee until slightly browned. Add 2c water, bring to a boil, cover, and simmer 25 minutes. Add the peas and continue simmering another 10 minutes or until rice is tender. Squeeze lemon juice over the rice and carefully transfer to another bowl. Be careful not to stir the rice, or the grains will break.

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